Tartare recipe

Awesome, I just spent 20 minutes writing this fucking recipe and realized that I didn't use the one from our cookbook and used this one online. though we did change it some-

http://www.epicurious.com/recipes/food/views/Crostini-with-Beef-Tartare-and-White-Truffle-Oil-241047

we made it with elk backstraps, trimmed of all traces of silver skin and fat. I would suggest using either backstrap or sirloin and probably not from your buck Aaron. The tenderness was the best part.

We did not use truffle oil but just becasue we didn't have it. I'm not actually sure it would make it better but you could experiment.

Also don't grind the meat like they say. Cut it into 1/4 inch dice first and then pulse it in the food processor. i think the texture of decent sized pieces of meat was almost the best part. it would definitely not be as good with ground meat.

for bread we just cut a baguette into small pieces and brushed them with olive oil and baked at ~375F until hard. we served it with the bread still warm.

It was pretty unreal how good it was- you should all definitely make it...probably not with bear

We did not take any pictures. We had cow elk which was a lot milder than doe deer so I'd be interested to know how it is with deer, or moose